Berry Chantilly Cupcakes
Tender and moist vanilla cupcakes, a raspberry glaze, and a luxurious mascarpone cream cheese frosting. Topped with fresh berries.
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Servings: 12 cupcakes
Equipment
- muffin tin
- muffin tin cups
- medium bowl
- stand or hand mixer
- piping bag and piping tip
Ingredients
- 1¾ cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup sugar
- 3 egg whites room temperature
- 2 tsp vanilla extract
- ¾ cup whole milk room temperature
Chantilly Cream
- ¾ cup heavy whipping cream cold
- 1½ cup powdered sugar divided
- 2 tsp vanilla extract
- 4 ounces cream cheese softened to room temperature
- 4 ounces mascarpone cheese softend to room temperature
Raspberry Glaze
- 1½ tbsp raspberry jam
- 1½ tbsp hot water
Fresh Berry Topping
- Strawberries, blueberries, blackberries, and raspberries washed and strawberries sliced
Instructions
Vanilla Cupcakes
- Preheat the oven to 350°F. Prepare the muffin tin with liners.
- In a medium bowl, mix flour, baking powder, and salt. Set aside.
- In a stand mixer or with a hand mixer, cream the butter and sugar on medium-high speed until pale, light, and fluffy (about 3 minutes). Mix in vanilla then eggs, continue to beat until completely mixed. Lower speed and beat in milk until completely mixed. Stir in dry ingredients until just incorporated without overmixing.
- Fill muffin tins approximately ⅔ full (just over half full). Dont overfill.Bake for 18-20 minutes or until a toothpick comes out with only a few moist crumbs. Let cupcakes cool completely before frosting.
Chantilly Cream
- Place the stand mixing bowl and whisk attachment (or mixing bowl and beaters if using a hand mixer) in the refrigerator 10-15 minutes prior to making the frosting.
- To the chilled bowl, add cold cream, 1 cup of powdered sugar, and vanilla. Beat on medium speed until it stiffens and peaks form. Transfer to a separate bowl.
- To the stand mixing bowl, add cream cheese, mascarpone cheese, and ½ cup of powdered sugar. Beat on low using the paddle attachment until smooth (don't overmix). Transfer the whipped cream back into the mascarpone mixture. Beat on low speed then gradually increase the speed to high and beat until thick, smooth, and fluffy.Transfer to a piping bag.
Assemble the Cupcakes
- In a small bowl, whisk together raspberry jam and hot water. Spread onto the top of each cupcake.Pipe each cupcake with the Chantilly cream.Top with berries.Serve or refrigerate until ready to serve.
- Store in an airtight container in the refrigerator for up to 3 days.